Easy as Pie

Updated: Apr 28, 2018

Bananas Foster Cream Pie

Nothing is more American that pie. Out of all pastry doughs, pie is one of my favorites, mostly the flaky version. Even when most will tell you that you need shortening to make a successful pie dough, I'm telling you right now thats an urban legend. I will share with you today a recipe of pie dough made with butter only, there are a few ways you can make a pie dough but before we get going with the recipe here are a few basics:

  • Make sure all ingredients and utensils are cold, nothing should be hotter than 65 degrees F.

  • Cut butter to the desired size (hazelnut size for mealy and 1 inch square for flaky), this will prevent overworking it into he dough, unless you want mealy instead of flaky dough.

  • Once dough is made, shape it into disks to make rolling easier.

  • Wrap dough in plastic and refrigerate of freeze for later use.

  • Allow dough to rest EVERY TIME you work with it. This will allow the gluten to relax and prevent any shrinkage during baking.

  • Use 1 ¼ ounce of pie dough per inch of pie (9 inch pie = 11 ounces)

  • Cold pie/pie dough Hot oven.

  • Do not put warm fillings into pie dough.

  • If filling has a high moisture content pre-bake (blind) the dough to prevent soggy bottoms.

  • Use tender dough in the bottom of f high moisture pies, this dough is more impermeable.

  • Always egg wash before baking for better crust color.

  • Bake at 375 degrees F at least for the first 10 minutes.



657 g Pastry Flour

460 g Butter (cold)

197 g Water (iced)

33 g Sugar

13 g Salt

Here are step by step videos of how to mix the dough. First the mealy version (tender)

And now, the flaky version

Here is how both dough compare to each other

After dough has rested for at least 4 hours it is time to roll it. Here are a few pointers. Oh and make sure dough is nice and cold.

Allow the dough to rest for at least 30 minutes before baking and please keep it refrigerated.

Thats it you guys, most of what you need to know about pie dough. In a few days I will be posting a few more blogs about different fillings and baking methods. Enjoy.

Please make sure to leave any comments or questions below. I would love to hear from you or answer any inquiries. Also, feel free to leave ideas for future posts.

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